CN101156616A - Fresh-keeping method for pickle cured meat product - Google Patents
Fresh-keeping method for pickle cured meat product Download PDFInfo
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- CN101156616A CN101156616A CNA2007100307077A CN200710030707A CN101156616A CN 101156616 A CN101156616 A CN 101156616A CN A2007100307077 A CNA2007100307077 A CN A2007100307077A CN 200710030707 A CN200710030707 A CN 200710030707A CN 101156616 A CN101156616 A CN 101156616A
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Abstract
The invention discloses a fresh keeping method for salted and preserved meat products. The fresh keeping method is realized by putting the vacuum-packed salted and preserved meat products in liquid pressure medium in the super-high pressure container under 20-60 DEG C for 1-3 times of cyclic processes of pressurizing, pressure keeping, and pressure discharging, the freshness date of the high-pressure processed salted and preserved meat products can be prolonged to one year in the normal temperature. The fresh keeping method for the salted and preserved meat products of the invention can effectively prolong the freshness date of the salted and preserved meat products, can be used in various salted and preserved meat products, such as sausage, preserved ham, preserved duck, and preserved beef.
Description
Technical field
The present invention relates to a kind of store method of food, specifically is the preservation method of pickle cured meat product.
Background technology
Mostly pickle cured meat product is to sell nearby, mainly is the influence that is subjected to shelf life of products and seasonal variations.In hot and humid season, product is deposited qualitative change phenomenons such as the bag that may occur in the process going mouldy, becomes sour, expand in sale.Therefore the shelf-life that to the anti-corrosive fresh-keeping of product, further prolongs product has proposed requirement higher, that upgrade.The packaging product of pickle cured meat product all adopts and vacuumizes the compound membrane bag packing at present.Such packaged form prolongs the shelf-life of product effectively, suppresses the oxidation stain of the growth and breeding of aerobic microorganism and meat to a certain extent and becomes sour.But the vacuum-packed growth that helps anaerobic bacteria.Exist this bacteroid in meat products, and salinity is lower than at 8% o'clock, it will be easy to breeding, and produces harmful toxin.Test shows, the vacuum-packed bacon bar based article that salts down can be deposited more than half a year at normal temperatures when lower season of temperature and Packing Sound are harmless and never degenerate, but in hot and humid season, the residing environment temperature of product is very suitable for the microbial growth breeding, and pickle cured meat product is easy to contaminating microorganisms in process of manufacture simultaneously.In addition, product also is subjected to extruding and collision to a certain degree in transportation and sales process, some packaging bag will cause wearing and tearing, it is not enough to add the fine and close barrier of some packaging bag itself, the vacuum state of these products will be damaged, present " loose vacuum " state gradually, and in case " vacuum of loosing " occur, will expedite product go mouldy and become sour.In case occur going bad, its main phenomenon is mildew, surfaces of tacky.The protein content height of this series products, and mould has the ability of very strong decomposing protein, so pickle cured meat product is easily acted on by mould.
In addition in the processing and storage process of meat products, fat under derived bacterium or the endogenous action of lipase, is hydrolyzed to free fatty and glycerine outside, and the product acid value is raise; And the easy oxidized generation short chain material of free fatty wherein has the special smell and the material of bitter taste as aldehyde, ketone etc.Modern medicine study shows that these fat oxidation products can bring out the multiple chronic disease of body, is the main inducing of human senility and angiocardiopathy.
Therefore, in order to guarantee that meat products color in storage does not have greatly changed, prolong the storage life of product, need the bacon product that salts down is carried out effective anti-corrosive fresh-keeping, make product go mouldy, become sour and problem such as oxidation is effectively solved and control preferably, thereby make quality stability and the security of product when summer and autumn and longer-term are deposited have largely and ensure.
Super-pressure (Ultra Pressure Processing, UPP), also can claim liquid high static pressure (Hydrostatic High Pressure, HHP) food processing, be meant the container of exerting pressure sealing, high-intensity is put in flexible package or food in bulk, with water and mineral oil as the medium that transmits pressure, apply high static pressure (being generally the above pressure of 100MPa), and keep the physicochemical characteristic and the chemical reaction velocity that can change food behind the certain hour, reach sterilization and change a kind of processing method of the activity of enzyme.
Researcher Jaenicke and Morild investigated the mechanism of action of super-pressure to enzymatic activity as far back as 1981, show that super-pressure is the catalytic activity that influences its enzyme by the three-stage structure that influences zymoprotein.Because the tertiary structure of protein is the basis that forms enzyme active center, when the super-pressure effect causes the three-stage structure collapse, the amino acid composition of enzyme active center is changed or the loss of activity center, thereby change the catalytic activity of its enzyme.The activity of enzyme begins to rise and then is considered to the cohesion that pressure has produced enzyme active center under lower pressure.Enzyme in the complete tissue and matrix are often isolated, and lower pressure can destroy this isolation on the contrary, and enzyme and matrix are in contact with one another, thereby quicken the enzymatic reaction activity.
High pressure will directly have influence on the vigor of microorganism and enzyme system thereof.Cell membrane makes intracellular organic matter and surrounding environment isolated, plays the transmission and the respiration of the inside and outside material of control.If cell membrane is extremely can be saturating, just cell faces death.The main component of cell membrane is phosphatide and protein.Under the high pressure effect, the double-deck volume of cell membrane shows as the variation of permeability of cell membrane along with the contraction of phospholipid molecule cross section.In ribosome, the outflow of potassium and sodium raises with pressure and is linear decline.The cell membrane function deterioration that pressure causes will cause the amino acid picked-up to be suppressed.In addition, cell membrane is given microbial cell with rigidity and shape, and high pressure energy makes more Magnocellular cell membrane because of surpassing the limiting range of stress mechanical breaking take place, thereby cell is loosened.This effect is main influence factor to fungi microbe.In general, eukaryotic microorganisms is more more responsive to pressure than prokaryotic micro-organisms.Experiment shows that bacterium, mould, yeast can be killed under 300MPa pressure; Inactive enzyme needs the above pressure of 400MPa, and the above pressure of 600MPa can make the bacterium death of band gemma.
The researcher has just begun the processing research of super-pressure meat as far back as 1899, the Hite different meat that adopted HIGH PRESSURE TREATMENT was found the preservation term that HIGH PRESSURE TREATMENT can prolong meat at that time.1991, Shigehisa etc. studied ultra high pressure treatment to action of microorganisms effect in the pork mud, proved that super-pressure has bactericidal action to the microorganism in the pork mud.1992, researchs such as Hayashi thought that HIGH PRESSURE TREATMENT can also be killed parasite and the worm's ovum in the muscle, changed the quality of meat, improved the tender degree of meat.
The super-high-pressure Food-processing Technology technology is widely used in the processing of fruit, beverage, dairy products and meat at present, and compare super high pressure food with heat treatment method and can keep more nutritional labeling, reduce the loss of heat sensitivity COF, do not produce the boiling flavor that the heat kill bacterium is brought, thereby can keep original proterties of food and local flavor better.
Summary of the invention
The novel fresh-keeping method that the purpose of this invention is to provide a kind of pickle cured meat product, this preservation method can prolong the freshness date of pickle cured meat product greatly.
Purpose of the present invention is achieved by taking following technical scheme: a kind of preservation method of pickle cured meat product may further comprise the steps:
(1) with the pickle cured meat product vacuum packaging:
(2) pickle cured meat product after the vacuum packaging is put into the liquid pressure medium of ultrahigh pressure vessel;
(3) pickle cured meat product is pressurized to 50MPa～1000MPa and pressurize 1 second～pressure release after 30 minutes.
Be further to improve the fresh-keeping effect and the shelf-life of pickle cured meat product, the present invention in step (3) but repeating step (3) 1～2 times after finishing.
The initial temperature of pickle cured meat product of the present invention is 20 ℃～69 ℃.
The invention has the advantages that:
1, the super-pressure processing of the present invention's employing is cold processing technique, to the not influence of small-molecule substances such as vitamin, pigment, flavor component.Therefore, it can not bring local flavor variation and nutritional labeling to destroy problems such as more serious to food, can keep original local flavor of food and nutrition well.And its consuming little energy does not pollute environment.
2, the present invention is placed on pickle cured meat product under the condition of super-pressure to handle 1～3 time, it is to carry out under 20 ℃～69 ℃, most microorganisms in the meat products and endogenous lipase deactivation effectively can have been prevented going mouldy and becoming sour of meat products, its freshness date can extend to normal temperature and preserve 1 year.
3, the present invention makes pickle cured meat product matter structure improve owing to adopt ultra high pressure treatment, and elasticity, chewability all change to some extent, for traditional salted and cured meat products brings new mouthfeel and local flavor.
4, the present invention has processing ease, good, the low characteristics that consume energy of sterilization effect, is a kind of high-quality and efficient technical measures, can be applicable in the various bacon based articles that salt down, as sausage, bacon, dried duck, cured beef etc.
Description of drawings
Fig. 1 is the variation schematic diagram of sausage total number of bacteria in storage process of the embodiment of the invention 1 and Comparative Examples 1;
Fig. 2 is the variation schematic diagram of sausage acid value in storage process of the embodiment of the invention 1 and Comparative Examples 1;
Fig. 3 is the variation schematic diagram of bacon total number of bacteria in storage process of the embodiment of the invention 2 and Comparative Examples 2;
Fig. 4 is the variation schematic diagram of bacon acid value in storage process of the embodiment of the invention 2 and Comparative Examples 2;
The specific embodiment
The present invention will be described to enumerate a part of specific embodiment below, is necessary to be pointed out that at this following specific embodiment only is used for that the invention will be further described, does not represent limiting the scope of the invention.Some nonessential modifications that other people make according to the present invention and adjustment still belong to protection scope of the present invention.
The fresh-keeping preparation method thereof of Guangdong style sausage:
The raw material proportioning is: natrium nitrosum 20mg/kg, 30% fat meat, 70% lean meat, 20% water, 3.5% salt, 13% sucrose, 4% bent wine.With lean meat rub, after the fat meat pelletizing with after 60 ℃ of hot water wash one time, mixing meat grain adds the flavoring by above prescription modulation, all mixing are mixed thoroughly.Macerate bowel lavage behind the casing with clear water, pricker exhaust, segmentation jag, clean up, hang up bamboo pole, go into drying room and cure with warm water, temperature 50-55 ℃, need tune up and down when curing, smoke and took out that cooling is cut intestines, weighed, vacuum packaging in three days.
Sausage after the vacuum packaging is put into the liquid pressure medium of ultrahigh pressure vessel; At room temperature, sausage is pressurized to for the first time 300 MPa and pressurize pressure release after 30 minutes; At room temperature, sausage is pressurized to for the second time 400MPa and pressurize pressure release after 20 minutes; At room temperature, sausage is pressurized to for the third time 700MPa and pressurize pressure release after 15 minutes.
Finished product is carried out outward appearance, structural state, smell, mouthfeel evaluation, at normal temperatures sense index is carried out record, the results are shown in table 1.
37 ℃ of totals number of bacteria (method of pressing GB/T 4789.2 regulations is measured) of measuring product down, the results are shown in Figure 1.
37 ℃ of acid values (method of pressing 14.3 regulations among the GB/T5009.44 is measured) of measuring product down, the results are shown in Figure 2.
Comparative Examples 1
The Guangdong style sausage traditional diamond-making technique:
The raw material proportioning is: natrium nitrosum 20mg/kg, 30% fat meat, 70% lean meat, 20% water, 3.5% salt, 13% sucrose, 4% bent wine.With lean meat rub, after the fat meat pelletizing with after 60 ℃ of hot water wash one time, mixing meat grain adds the flavoring by above prescription modulation, all mixing are mixed thoroughly.Macerate bowel lavage behind the casing with clear water, pricker exhaust, segmentation jag, clean up, hang up bamboo pole, go into drying room and cure with warm water, temperature 50-55 ℃, need tune up and down when curing, smoke took out in three days cooling cut intestines, weigh, vacuum-packed.
It is described to press embodiment 1, and each sense index of record finished product the results are shown in table 1.
It is described to press embodiment 1, measures the finished product total number of bacteria, the results are shown in Figure 1.
It is described to press embodiment 1, measures the finished product acid value, the results are shown in Figure 2.
The sense organ of table 1 sausage in storage process changes
The fresh-keeping preparation method thereof of Cantonese bacon:
Raw meat thaws---〉seasoning, pickle 4.5h---〉and remove to remain flavoring---〉and dry water---〉with soy sauce---〉wire rope handling---〉baking 48h---〉cooling---vacuum packaging
Bacon after the vacuum packaging is put into the liquid pressure medium of ultrahigh pressure vessel; Under 40 ℃ of temperature, bacon is pressurized to 300MPa and pressurize pressure release after 30 minutes for the first time; Under 40 ℃ of temperature, bacon is pressurized to 400MPa and pressurize pressure release after 20 minutes for the second time; Under 40 ℃ of temperature, bacon is pressurized to 700MPa and pressurize pressure release after 15 minutes for the third time.
Finished product is carried out outward appearance, structural state, smell, mouthfeel evaluation, at normal temperatures sense index is carried out record, the results are shown in table 2.
37 ℃ of totals number of bacteria (method of pressing GB/T 4789.2 regulations is measured) of measuring product down, the results are shown in Figure 3.
37 ℃ of acid values (method of pressing 14.3 regulations among the GB/T5009.44 is measured) of measuring product down, the results are shown in Figure 4.
Comparative Examples 2
Cantonese bacon traditional diamond-making technique:
Raw meat thaws---〉seasoning, pickle 4.5h---〉and remove to remain flavoring---〉and dry water---〉with soy sauce---〉wire rope handling---〉baking 48h---〉cooling---vacuum packaging
It is described to press embodiment 2, and each sense index of record finished product the results are shown in table 2.
It is described to press embodiment 2, measures the finished product total number of bacteria, the results are shown in Figure 3.
It is described to press embodiment 2, measures the finished product acid value, the results are shown in Figure 4.
The sense organ of table 2 bacon in storage process changes
Claims (3)
1. the preservation method of a pickle cured meat product is characterized in that may further comprise the steps:
(1) with the pickle cured meat product vacuum packaging:
(2) pickle cured meat product after the vacuum packaging is put into the liquid pressure medium of ultrahigh pressure vessel;
(3) pickle cured meat product is pressurized to 50MPa～1000MPa and pressurize 1 second～pressure release after 30 minutes.
2. the preservation method of pickle cured meat product according to claim 1 is characterized in that step (3) finishes back repeating step (3) 1～2 times.
3. according to the preservation method of the described pickle cured meat product of claim 2, the initial temperature that it is characterized in that described pickle cured meat product is 20 ℃～69 ℃.
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816320A (en) * | 2010-05-02 | 2010-09-01 | 陆超 | Storage and preservation method of preserved meat product |
| AU2010212359A1 (en) * | 2010-03-02 | 2011-09-22 | The Industry & Academic Cooperation In Chungnam National University | Method for producing high quality non-comminuted meat products using high hydrostatic pressure technology and processed meat goods |
| CN102487988A (en) * | 2011-12-02 | 2012-06-13 | 徐州工程学院 | Method for refreshing preserved pork by using edible composite antibacterial film |
| CN103004943A (en) * | 2012-11-06 | 2013-04-03 | 南京雨润食品有限公司 | Processing method for vacuum packaged mildew-proof preserved meat |
| CN103238655A (en) * | 2013-03-19 | 2013-08-14 | 南通玉兔集团有限公司 | Antibacterial preservation technology for conventional pickled bacon products |
| CN103704820A (en) * | 2014-01-08 | 2014-04-09 | 海南大学 | Medium-temperature collaborative ultrahigh pressure interval sterilization method for coconut meat raw pulp |
| TWI468113B (en) * | 2012-12-14 | 2015-01-11 | Kee Fresh & Safe Foodtech Co Ltd | Preservation fish and preservation method thereof |
| CN104286137A (en) * | 2014-09-05 | 2015-01-21 | 佛山市新战略知识产权文化有限公司 | Preserved meat freshness keeping method |
| PT107743A (en) * | 2014-06-30 | 2015-12-30 | Univ Aveiro | PROCESS OF TREATMENT OF CEREAL PRODUCTS |
| CN107232524A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of preservation method of flavor sausage |
| CN107319382A (en) * | 2017-07-17 | 2017-11-07 | 湖南聚味堂食品有限公司 | A kind of processing method of pungent sausage |
| CN107410925A (en) * | 2017-07-17 | 2017-12-01 | 湖南聚味堂食品有限公司 | A kind of preservation method of pungent sausage |
| CN107410926A (en) * | 2017-07-17 | 2017-12-01 | 湖南聚味堂食品有限公司 | A kind of processing method of flavor sausage |
| CN107455457A (en) * | 2017-10-15 | 2017-12-12 | 刘燕霖 | A kind of preservation method of truffle |
| CN107535582A (en) * | 2016-06-27 | 2018-01-05 | 南京农业大学 | A kind of high pressure of low-temperature meat product circulates low temperature sterilization method in short-term |
| CN110050962A (en) * | 2019-04-28 | 2019-07-26 | 海南琼宝食品有限公司 | A kind of sausage production technology |
| CN110521955A (en) * | 2019-09-21 | 2019-12-03 | 成都老城南食品有限公司 | A kind of pickle cured meat product preparation method |
-
2007
- 2007-09-30 CN CNA2007100307077A patent/CN101156616A/en active Pending
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2010212359A1 (en) * | 2010-03-02 | 2011-09-22 | The Industry & Academic Cooperation In Chungnam National University | Method for producing high quality non-comminuted meat products using high hydrostatic pressure technology and processed meat goods |
| CN101816320A (en) * | 2010-05-02 | 2010-09-01 | 陆超 | Storage and preservation method of preserved meat product |
| CN102487988A (en) * | 2011-12-02 | 2012-06-13 | 徐州工程学院 | Method for refreshing preserved pork by using edible composite antibacterial film |
| CN102487988B (en) * | 2011-12-02 | 2013-04-17 | 徐州工程学院 | Method for refreshing preserved pork by using edible composite antibacterial film |
| CN103004943B (en) * | 2012-11-06 | 2014-04-09 | 南京雨润食品有限公司 | Processing method for vacuum packaged mildew-proof preserved meat |
| CN103004943A (en) * | 2012-11-06 | 2013-04-03 | 南京雨润食品有限公司 | Processing method for vacuum packaged mildew-proof preserved meat |
| TWI468113B (en) * | 2012-12-14 | 2015-01-11 | Kee Fresh & Safe Foodtech Co Ltd | Preservation fish and preservation method thereof |
| CN103238655A (en) * | 2013-03-19 | 2013-08-14 | 南通玉兔集团有限公司 | Antibacterial preservation technology for conventional pickled bacon products |
| CN103704820A (en) * | 2014-01-08 | 2014-04-09 | 海南大学 | Medium-temperature collaborative ultrahigh pressure interval sterilization method for coconut meat raw pulp |
| PT107743A (en) * | 2014-06-30 | 2015-12-30 | Univ Aveiro | PROCESS OF TREATMENT OF CEREAL PRODUCTS |
| CN104286137A (en) * | 2014-09-05 | 2015-01-21 | 佛山市新战略知识产权文化有限公司 | Preserved meat freshness keeping method |
| CN107535582A (en) * | 2016-06-27 | 2018-01-05 | 南京农业大学 | A kind of high pressure of low-temperature meat product circulates low temperature sterilization method in short-term |
| CN107232524A (en) * | 2017-07-17 | 2017-10-10 | 湖南聚味堂食品有限公司 | A kind of preservation method of flavor sausage |
| CN107319382A (en) * | 2017-07-17 | 2017-11-07 | 湖南聚味堂食品有限公司 | A kind of processing method of pungent sausage |
| CN107410925A (en) * | 2017-07-17 | 2017-12-01 | 湖南聚味堂食品有限公司 | A kind of preservation method of pungent sausage |
| CN107410926A (en) * | 2017-07-17 | 2017-12-01 | 湖南聚味堂食品有限公司 | A kind of processing method of flavor sausage |
| CN107455457A (en) * | 2017-10-15 | 2017-12-12 | 刘燕霖 | A kind of preservation method of truffle |
| CN110050962A (en) * | 2019-04-28 | 2019-07-26 | 海南琼宝食品有限公司 | A kind of sausage production technology |
| CN110521955A (en) * | 2019-09-21 | 2019-12-03 | 成都老城南食品有限公司 | A kind of pickle cured meat product preparation method |
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